How to Make Spaghetti Squash Chicken Parm Boats

Chicken Parmesan over spaghetti re-re-remix.

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This recipe was the first recipe I encountered when making spaghetti squash for the first time. I feel #blessed because I can be very picky and I think I would have decided I didn’t like spaghetti squash if it weren’t for this meal.

I honestly don’t ever really want to eat chicken parmesan over a plate of spaghetti again if that spaghetti isn’t in squash form. I feel really strongly about this and I don’t feel as though my opinion can be swayed.

(Also once I made this for my family and they were extremely surprised at my abilities which was both hurtful and gratifying at the same time)

Spaghetti Squash Chicken Parmesan Boats

Prep Time:15 minutes

Cook Time:45 minutes

Total Time:1 hour

Servings:2

Medium

Ingredients

1 spaghetti squash, halved and scooped

2 thinly sliced chicken breasts

5 tablespoon olive oil

4 tablespoon bread crumbs (flavor of your choice)

1-2 eggs, beaten

2 tablespoon flour

Tomato sauce of your choice

4-6 mozzarella balls

2-4 teaspoon shredded parmesan

Salt, to taste

Pepper, to taste

Photo by Nicole Witte

Step 1

Preheat your oven to 375°F. Take your spaghetti squash and lightly oil and season with salt and pepper. Place facedown on a tray and bake for 35-50 minutes at 375°F depending on the squash size.

Photo by Nicole Witte

Step 2

Heat the oil in the frying pan. Coat your chicken in flour, then in egg, then in bread crumbs. Place the chicken in the oil and cook 3-7 minutes on each side depending on thickness.